Other Names: Itching herb, Haşiset-ül-hattaf, Hilaliye, Chelidonium majus, Celandine, Cheyidoine
Botanical Information: It is a perennial, multi-forked plant from the Poppyaceae family, 30-80 cm tall. Its root is finger-thick, and its lower leaves (roset leaves) consist of long-stemmed wing leaves. The stem leaves sit without stems and consist of wing leaves. Its flowers and petals are four in number, oval or egg-shaped, golden yellow in color. There are 4-12 flowers in the flower cluster at the end of the branches. Its fruits resemble bean pods, but they are quite thin and long and contain 4-6 egg-shaped seeds. When the stem is broken, yellow milk flows out. It is poisonous.
It should be collected in July and August, as it contains the highest amount of alkaloids.
It is used against bile, stomach and intestinal cramps.
How to Use: Tea: Two coffee spoons are put into the teapot. Add 300-500 ml of boiling water to it. Let it brew for 5-10 minutes and then strain it and drink it.
It is used against hepatitis (jaundice), gallbladder inflammation and gallstones.
It is beneficial in liver inflammation and lung inflammation.
It is used against diarrhea, melancholy and fear.
Its milk is used in the treatment of warts and calluses.
Usage: Tincture: Only the root of celandine is used in making tincture. After 100 g of the removed roots are washed and cleaned, they are finely chopped and filled into a bottle and 500 ml of 70% Ethanol is added. The bottle is shaken every two days. After 6-8 weeks, it is filtered and the tincture is prepared, and after preparation, it is necessary to keep it away from sunlight.